Spanish Rice & Beans

Ingredients

• 2 Tbsp. extra-virgin olive oil
• 1 yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 ½ tsp. paprika
• 1 ¼ tsp. kosher salt
• 1 tsp. chili powder
• 1 tsp. dried oregano
• ¼ tsp. cayenne pepper (optional for added heat)
• 2 cups long-grain white rice (such as jasmine or basmati)
• 1 (14.5-oz.) can fire-roasted diced tomatoes (sub 1 cup jarred salsa)
• 2 (15.5-oz.) cans kidney beans, drained and rinsed
• 3 cups vegetable broth (sub water)
• ⅓ cup sliced green olives

Instructions

1. Heat oil in a large skillet with a fitted lid over medium. Add onion; cook 5 minutes, until softened. Add garlic, paprika, salt, chili powder, oregano, and cayenne; cook 2 minutes, stirring often, until aromatic. Stir in rice; cook 2 minutes, until slightly translucent. Stir in tomatoes, beans, and broth (or water). Bring mixture to a boil, reduce to medium-low, and simmer, covered, until liquid is absorbed and rice is tender, about 25 minutes.
2. Meanwhile, prepare parsley oil (if using) by combining parsley, lemon zest and juice, and olive oil in a small bowl; stir well.
3. Scatter olives over Spanish Beans and Rice and drizzle with parsley oil

Notes

• Store: Refrigerate leftovers in an airtight container for up to 5 days.
• Reheat: Rewarm individual portions in the microwave, stopping to stir every 30 seconds, until hot. Alternatively, you can warm rice and beans in a skillet over medium heat with a splash of water to help rehydrate the grains.
• Freeze: Transfer to a freezer-safe zip-top bag and lay flat in the freezer for up to 3 months.When ready to reheat, let thaw in the refrigerator overnight.